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Quality changes of Nigerian traditionally processed freshwater fish species.
Author(s) -
AFOLABI OLADAPO A.,
ARAWOMO OMOSOLA A.,
OKE OLUSEGUN L.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00356.x
Subject(s) - organoleptic , food science , fish <actinopterygii> , tilapia , casein , dried fish , biology , net protein utilization , protein efficiency ratio , taste , proximate , moisture , chemistry , fishery , feed conversion ratio , body weight , organic chemistry , endocrinology
Summary Traditionally smoked (TS), traditionally solar dried (TD), oven dried (OD), Ife solar dried (ISD), and fresh (FF) Clarim lazeru, Sarotherodon niloticus, Sarotherodon galileus, Tilapia zilli, and Hemichromis fmciatus were assessed for proximate composition, nutritive value and organoleptic changes. Proximate composition of the fish treatment groups were similar, and this increased with decreasing moisture content. Biological value (BV), true digestibility (TD), net protein utilization (NPU), protein efficiency ratio (PER), were greater than casein (P < 0.01), although they are not statistically different from each other. From consumer‐type taste panel, no statistically significant differences between fish species and organoleptic attributes scores could be discerned. However, a comparison between fish treatment and organoleptic attributes showed obvious differences. The fresh fish always scored highest while TD scored lowest. The findings are discussed.